Mixture
2 tablets of active dry yeast, freshly crushed (30 g)
4 1/4 cups of all-purpose flour
3/4 cup of milk
3 large egg yolks
1/3 cup of unsalted butter, melted
1/4 cup of granulated sugar
Salt to taste
Filling
2 pears without pits and seeds, diced
3 tablespoons of unsalted butter, softened
1 tablespoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 cup of granulated sugar
1 tablespoon of grated lemon zest
1 tablespoon of all-purpose flour
1/4 cup of water
1 tablespoon of freshly squeezed lemon juice
12 dried pears
Optional Ingredient
Mold, 29 cm in diameter, lined with parchment paper
Mixture
2 tablets of active dry yeast, freshly crushed (30 g)
4 1/4 cups of all-purpose flour
3/4 cup of milk
3 large egg yolks
1/3 cup of unsalted butter, melted
1/4 cup of granulated sugar
Salt to taste
Filling
2 pears without pits and seeds, diced
3 tablespoons of unsalted butter, softened
1 tablespoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1/4 cup of granulated sugar
1 tablespoon of grated lemon zest
1 tablespoon of all-purpose flour
1/4 cup of water
1 tablespoon of freshly squeezed lemon juice
12 dried pears
Optional Ingredient
Mold, 29 cm in diameter, lined with parchment paper
Mixture
1
Add the yeast to the mixture 1 1/3 cups of all-purpose flour
Pour in the milk and mix until the dough comes together smoothly
Let it rest in a covered bowl at room temperature until it has doubled in size or place a small amount of the dough in a bowl with water
It's ready when it has risen
2
In another bowl, combine the remaining flour, egg yolks, butter, sugar, and salt
Add the fermented dough mixture and milk
Mix well until you get a smooth and elastic dough
Let it rest at room temperature until it has doubled in size again
3
In a separate bowl, mix all the filling ingredients and reserve
4
On a clean surface, knead the ball of dough
Shape into a log and cut into 50g pieces each
Form balls with each piece
5
In the center of each ball, place two tablespoons of the reserved filling
Close the cavity
Arrange the filled balls side by side in the mold
6
Baste with melted butter and decorate the balls of dough with pecans
Let it rest at room temperature until there is no more space between them
Bake for 40 minutes or until golden brown
Remove from oven and baste with ice water.
